This spiced butternut squash soup is a comforting dish with sweet corn and sliced almond topping. The spices add so much depth to the flavor without making the cooking process complicated. Warm up with this cozy rich soup on a cold day!
As Halloween approaches around the corner, you are likely to see a wider variety of squashes at the stores. I love to see this seasonal transition.
One of my favorites around this time is this butternut squash soup. It is so cozy, comforting, and creamy without using any cream. The sweet corn served on top adds a perfect amount of sweetness and an extra texture.
To keep things simple, I rely on the spices that are widely available at any grocery store - smoked paprika, onion powder, cumin and turmeric. The soup comes together in less than 30 minutes with most of the time spent on simmering the squash. Enjoy this easy delicious recipe.
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Ingredients for This Recipe
- Butternut squash - I usually look for a small one (about 2lb) and use up in one session. You can also buy a large one and use partially.
- Olive oil
- Vegetable broth
- Oat milk - or any non dairy milk
- Smoked paprika powder
- Onion powder
- Ground cumin
- Ground turmeric
- Salt & pepper
Toppings
- Sweet corn kernels - cooked from raw or canned
- Sliced almonds
How to Make Spiced Butternut Squash Soup
- Peel, deseed and dice the butternut squash - see the tip below for how to prepare a squash safely and easily.
- In a large pan, heat up the olive oil. Add in the butternut squash, smoked paprika, onion powder, cumin and turmeric and cook until fragrant for about 3 minutes.
- Add in the vegetable broth and simmer for 20-25 minutes until the squash cubes are very tender.
- Using an immersion hand blender or a blender, puree the squash and broth together.
- Add in the oat milk.
- Adjust with salt and pepper.
- Top with corn (about ¼ cup per serving), and sliced almonds.
*See below recipe card for detailed directions.
How to prepare a butternut squash
Butternut squashes are known to have notoriously hard skin so here are the quick tips!
- Microwave the entire butternut squash for 5 minutes. Let cool or cool down under running water if in a rush. Alternatively, bake at 400°F for 10 minutes to soften.
- Lay the butternut squash on its side and slice off the top and bottom (see the picture above).
- Use a sharp peeler to peel all of the skin off.
- Cut the butternut squash in half lengthwise.
- Spoon out all the seeds.
- Cut into cubes. The smaller the pieces are, the faster your squash will cook.
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Recipe
Spiced Butternut Squash Soup with Sweet Corn
Ingredients
- 1 small butternut squash about 2lb
- 1 tablespoon olive oil
- 4 cups vegetable broth
- ½ cup oat milk or any non-dairy milk
- 1 tablespoon smoked paprika powder
- 1 tablespoon onion powder
- 1 tablespoon ground cumin
- 2 teaspoons ground turmeric
- salt taste
- ground pepper to taste
Toppings
- 1½ cups sweet corn kernels canned, or cooked from raw
- sliced almonds
Instructions
- Peel, deseed and dice the butternut squash. (see the tip in the post for how to prepare a squash)
- In a large pan, heat up the olive oil. Add in the butternut squash, smoked paprika, onion powder, cumin and turmeric and cook until fragrant for about 3 minutes.
- Add in the vegetable broth and let simmer for 20-25 minutes until the squash cubes are fork tender.
- Using an immersion hand blender or a blender, puree the squash and broth together until smooth.
- Add in the oat milk.
- Adjust with salt and pepper.
- Top with corn (about ¼ cup per serving), and sliced almonds.
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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